Recipe Wednesday: Chickpea Sandwiches

Chickpea Vegan Sandwich

My Canadian friends and family are always amused (and a little bemused) by Australian sayings.

What they call Bungee Cords in Canada, we call Occy Straps in Australia.

Sweatpants are tracky-dacks.

Sandals are thongs. And if you call your sandals thongs in Canada, you’ll make someone blush.

A sandwich to an Aussie is a sanger (to rhyme with hanger). This one in particular throws them.

Today, I’ve made the chickpea sanger. It’s one of my favourite vegan sandwiches, and probably the least ocker Australian sanger I can possibly think of.

Ingredients

  1. 1 can of chickpeas.
  2. Tofu Mayo – this is very quick and easy to make if you have a blender. If you don’t have a blender, you can use Veganaise (though I detest the stuff personally) if you are vegan, or normal mayo if you are an omnivore or vegetarian.
  3.  Tofu mayo ingredients: 1 cup of neutral oil (you should probably use sunflower oil, but I have used olive oil with equal success on this occasion), 1 block of silken tofu, 1 tbsp of lemon juice, 1 tsp of sugar, 1 tsp of salt, 2 tsps of Dijon mustard, water if required.
  4. 2 scallions/shallots/green onions (funny how there are different names for these in every country. )
  5. 1 rib of celery
  6. I couldn’t find umeboshi vinegar (Japanese vinegar) at the grocery store or in Chinatown, so I used Red wine vinegar and rice wine vinegar as a substitute. It worked perfectly, but I would recommend the umeboshi if you can find it.
  7. Pinch of paprika.
  8. Pinch of cayenne pepper.
  9. 1 tbsp of Dijon mustard.
  10. Earth Balance butter.
  11. Sprouted grain bread.
  12. Romaine lettuce or spring mix lettuce.
  13. Salt and pepper.

Chickpea Vegan Sandwich

Steps

Preparing your tofu Mayo:

  1. Crumble 1 block of silken tofu into your blender. I see a lot of recipes that use firm tofu, but I get better results with silken.
  2. Include the rest of your ingredients, bar the oil and water, and blend.
  3. Slowly add the oil in a trickle and blend.
  4. If the consistency needs to be a bit runnier, blend water sparingly until it’s at your desired consistency.
  5. Reserve in a container. You won’t need all of it for your sandwich, so I put it straight into a Tupperware container so I can just spoon out what I need.

Prep time: Under three minutes. Makes 2-3 cups.

Preparing your Sandwich

  1. Rinse your blender out.
  2. Open your can of chickpeas and rinse in a strainer, then throw the chickpeas into your blender.
  3. Slice the green stems from your shallots/scallions.
  4. Slice one rib of celery.
  5. Throw shallots/scallions, celery, Dijon mustard, and spices into blender.
  6. Throw in ¼ cup of your mayo.
  7. Pulse for 30 seconds, or until it’s reached your desired consistency.
  8. Wash your lettuce leaves and pat dry.
  9. Butter your bread, place lettuce leaves on and spoon out your desired amount of chickpea mix.

Enjoy!

Prep time: 10 minutes.

Makes about 4-6 sandwiches, depending on how much filling you like!

Chickpea Vegan Sandwich

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3 thoughts on “Recipe Wednesday: Chickpea Sandwiches

  1. Pingback: Recipe Wednesday: Tofu Mayonnaise and Sour Cream | North & South NomadsNorth & South Nomads

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